Cream Cheese Spice Cake with Penuche Frosting

Ingredients

• 1 1/2 cups salted butter , at room temperature (3 sticks)
• 8 ounces cream cheese , at room temperature
• 3 cups granulated sugar
• 6 eggs , at room temperature
• 3 cups all-purpose flour
• 1 teaspoon kosher salt
• 1 tablespoon vanilla extract
• 1 teaspoon allspice
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground clove

Preparation:

1. Preheat oven to 325º F. Spray a 12-cup Bundt or tube pan well with baking spray or grease with softened butter and dust with flour, making sure to coat well to prevent any sticking.
2. In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the butter, cream cheese, and sugar until fluffy, about 3 minutes. Add the eggs one at a time, beating after each addition until well combined. Add the flour, salt, and vanilla and beat until well blended but do not over mix. Pour into the prepared pan.
3. Bake until the top is golden brown, the cake springs back when lightly pressed, and a wooden toothpick inserted into the center comes out clean, about 1 1/2 hours. Let cool in pan for 10 minutes on a wire rack, and then turn the cake out onto the rack to cool completely. 

For the frosting:
Ingredients

• 1/2 cup butter
• 1 cup dark brown sugar
• 1/4 cup half-and-half cream
• 1 pinch salt
• 1 teaspoon vanilla extract
• 2 cups confectioners' sugar
• 1/3 cup chopped pecans (optional)

Preparation:

1. Melt the butter in a saucepan over medium heat. Stir in brown sugar and bring the mixture to a boil. Reduce the heat and continue to simmer for 2 minutes, stirring constantly. Stir in half-and-half cream and salt and return to a boil, continuing to stir. Remove the caramel from the heat and allow to cool to lukewarm, then add vanilla.
2. Gradually beat in confectioners' sugar with an electric mixer until smooth, being careful not to over-beat. If the frosting becomes too thick, hot water can be added to thin it out. Spread over a cooled cake and sprinkle with pecans. Allow the frosting to set before serving, about 15 minutes.

Magnolia Bakery Banana Pudding

My neighbor had loads of Magnolia Bakery Banana Pudding shipped in from NYC for her birthday. Lo and behold, they have published the recipe. I actually thought it got better after a day in the fridge and when I make it again, I will reduce the whipped cream by at least 1/2 cup and add more bananas and wafers. (The original recipe also calls for using a piping bag, which seems entirely unnecessary.)

Ingredients

• 1 can (14oz) sweetened condensed milk
• 1 1/2 cups cold water (filtered is best)
• 1 small box (3.4 oz.) instant vanilla pudding mix
• 3 cups heavy whipping cream
• 1 box of Nilla Wafers (cookies)
• 4 medium bananas

Preparation:

1. In the bowl of an electric mixer, blend sweetened condensed milk and cold water until combined. Add pudding mix and blend on medium speed about 2 minutes. Transfer mixture to a small bowl, cover and refrigerate for at least 4 hours (or overnight).
2. After the pudding mixture has chilled and is very firm (at least 4 hours), beat cold whipping cream in the bowl of an electric mixer until the cream is fluffy and holds a stiff peak. Then, use a spatula to gently fold the pudding mixture into the whipped cream. Fold/stir just until the pudding is combined. 
3. Pour about 1/2 of the box of Nilla Wafers into a large bowl and break up each cookie in half or into a couple pieces.
4. Slice bananas, reserving a 1/2 of a banana (in the peel) to slice and add just before serving.
5. Begin assembly by adding a few broken cookies, a few slices of banana, and a layer of the pudding. Repeat with cookies, banana and pudding. Add a third layer if possible (depending on your dishes). Chill assembled desserts at least 30 minutes or up to 6 hours. Shortly before serving, add a garnish of a few broken cookies and a slice of banana.

Rhubarb and Ginger Oat Crumble

Another recipe from The Ginger Pig.

Ingredients
125g (4.5oz) chilled butter, diced
125g (4.5oz) plain flour
50g (2oz) ground almonds
50g (2oz) soft brown sugar
50g (2oz) rolled oats
700g (1lb 9oz) rhubarb, course strings removed
20g (3/4 oz) fresh ginger root, peeled and grated
50g (2oz) unrefined caster sugar

Preparation
Preheat oven to 180ºC/350ºF/GM4
Rub the butter and flour together in a bowl until the mixture resembles breadcrumbs. Add the ground almonds, sugar and oats and mix well.
Chop the rhubarb and place in an overproof dish with the ginger. Add 4 Tbsp of water, spring with the caster sugar, then evenly spoon the crumble mixture over the top.
Place the dish on a baking sheet and bake for 40 minutes, until golden and bubbling.

Serves 4. Add a bag of frozen berries when rhubarb is running low to make the recipe go farther.